This Keto Chocolate Zucchini Bread is a low carb sweet bread, super moist, and fudgy. This sugar-free zucchini bread is made with almond flour, cocoa powder, and chocolate chips. It's a perfect low carb zucchini bread that's gluten-free, grain-free, and only 3g net carbs per slice!
Preheat oven to 350°F/ 180°C. Line a 9×5-inch loaf pan with parchment paper or spray with nonstick spray. Set aside.
Place the shredded zucchini onto a clean kitchen towel and squeeze out as much liquid as possible from the zucchini. You'll need about 1 cup squeezed zucchini.
In a large bowl, crack the eggs, add coconut cream (or heavy cream), vanilla extract, melted coconut oil(or butter), and sweetener. Use an electric mixer to combine all the ingredients until frothy (about 2 minutes).
Add the dry ingredients: almond flour, cocoa powder, baking powder and continue mixing with the electric mixer until the batter is smooth.
Use a rubber spatula or wooden spoon to fold in shredded zucchini, chocolate chips and chopped nuts (optional)·
Pour the zucchini chocolate bread batter into the prepared baking loaf pan.
Bake 50 - 55 minutes or until the bread looks set and a skewer inserted in the middle comes out almost clean. The bread is super moist in the middle, so don't be alarmed if your skewer won't be completely clean.
The bread will stay slightly moist in the middle and firm up after fully cool down.
Allow the keto zucchini chocolate bread to cool in the pan for at least 10 minutes before slicing. Enjoy!